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Layered Ice Cream Dessert


2     packages ladyfingers (you'll need about 3 dozen)
1/2     of a 355 mL can frozen orange juice concentrate (undiluted)
2     quarts (2 L) vanilla ice cream
1     quart (1 L) raspberry sherbet or gelato
1     teaspoon (5 mL) almond extract
8     maraschino cherries, chopped
3     tablespoons (45 mL) chopped nuts
1     cup (250 mL) whipping cream
3     tablespoons (45 mL) icing sugar
1     teaspoon (5 mL) vanilla
Maraschino cherries for garnish


First layer: Line bottom and sides of a well-buttered 10-inch (25 cm) spring-form pan with ladyfingers. Have 1 quart (1 L) of ice cream softened and stir in orange juice concentrate; spread evenly over ladyfingers on bottom of pan. Place in freezer until firm.

Second layer: Soften sherbet; spoon over orange ice cream mixture in pan and return to freezer until firm.

Third layer: Soften remaining 1 quart (1 L) ice cream, stir in almond extract, cherries and nuts, pour over raspberry sherbet layer and return to freezer for at least 8 hours. Carefully remove springform pan rim. Place dessert on a serving platter. Whip cream with icing sugar and vanilla; spread to cover top of dessert. If desired, garnish top with cut-up maraschino cherries. Return to freezer. Remove from freezer about half an hour before serving. Keep refrigerated.

Note: This dessert can be made up to a week ahead. Makes 12 servings.

Layered Ice Cream Dessert

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